White Chocolate Banana Bread Recipe

This white chocolate banana bread recipe produces a wonderful snack or dessert that tastes delicious and looks great. Your family will love it! It is a tasty change of pace from regular boring old “dark” chocolate desserts. White chocolate & sweet ripe bananas are a great flavor combination.

Key Ingredient – White Chocolate Chips

Recipe Sections

1. Ingredients
2. Instructions
3. Helpful Tips

My recipe takes me roughly 10-15 minutes to prepare and clean up. Please be aware that this is an oven-baked banana bread recipe. It is not made with a bread machine. FYI – You will also find a printable and “pin-able” recipe at the bottom of this page.

Ingredients – White Chocolate Banana Bread Recipe

• 3 – Bananas (ripe & large sized) – For the best results, you should use exactly 1 1/2 cups of mashed bananas.
• 8 Tablespoons – Unsalted Butter (softened)
• 2 – Large Eggs
• 1 1/2 Cups – All Purpose Flour
• 1 Cup – White Granulated Sugar
• 1/2 Cup – Cocoa Powder Natural Unsweetened (not hot chocolate powder)
• 1/2 Cup – White Chocolate Chips
• 1 Teaspoon – Vanilla Extract
• 1 Teaspoon – Baking Soda
• 1 Teaspoon – Baking Powder
• 1/2 Teaspoon – Salt
• Optional – 1/8 Cup – White Chocolate Chips – Add a handful of chips to top of banana bread AFTER baking.

Servings – Roughly 12 slices

Equipment – Measuring cup & spoons, large mixing bowl, long wooden spoon, 9 by 5 inch metal bread pan, oven mitts, soft silicone spatula, wire cooling rack and an oven.

Delicious White Chocolate Banana Bread

Instructions – White Chocolate Banana Bread Recipe

• Preheat oven to 325 degrees F.
• Mash bananas with a fork.
• Soften butter in a microwave.
• Lightly beat eggs.
• Stir mashed bananas, butter and eggs together.
• Mix in remaining ingredients (except the white chocolate chips). Stir until batter is completely mixed.
• Add the white chocolate chips to the batter. Stir in chips until fully mixed into batter.
• Grease bread pan (if needed).
• Pour batter into bread pan.
• Bake in the oven at 325 F for 65 to 70 minutes.
• Take pan out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
• After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.
• Optional – Add a handful of white chocolate chips to the top of the banana bread AFTER the banana bread has been removed from the bread pan. See the tips section below for more information.

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Helpful Tips – White Chocolate Banana Bread Recipe

• The tips below are designed to help banana bread “novices” and/or people with limited baking experience.
• Click on this “print recipe” link if you want to print out this recipe. It includes all of the recipe’s ingredients and instructions. However, the recipe print function does not include my tips section. Please read the tips section in order to avoid common recipe problems.
• This recipe is part of Bread Dad’s series on Easy Banana Bread Recipes such as banana nut bread, eggless banana bread and super moist banana bread.

• White chocolate differs from the normal semi-sweet chocolate used in many recipes. It is much sweeter & creamier than semi-sweet chocolate because white chocolate consists mainly of cocoa butter, milk and sugar. In addition, white chocolate is “white” because it lacks the normal darker cocoa solids found in other types of chocolates. White chocolate desserts are delicious!
• To make this banana bread look “white chocolaty”, it takes a little bit of work after the banana bread comes out of the oven. If you want white chocolate chips on the top of your banana bread, you will need to add them right AFTER the banana bread has been removed from the bread pan and placed on the cooling rack (or your oven mitts will turn into a sticky mess). After you have placed the banana bread on the cooling rack, GENTLY press a small handful of white chocolate chips into the top of the banana bread. However, be aware that these chips may partially melt & will remain sticky while the banana bread is warm & cooling down. So after you have placed the chips, you should leave the banana bread alone while it cools down (if you want a great “topping” appearance).
• Since white chocolate is made out of cocoa butter and is relatively soft, it does tends to melt very quickly in the oven. Therefore, I would NOT recommend sprinkling any white chocolate chips on top of the batter before the banana bread is placed in the oven. These “top” chips will melt rapidly in the oven & not retain their shape. The top of your banana bread will not look attractive when it comes out of the oven.
• In addition, since the white chocolate chips will remain soft & sticky while the banana bread is warm, I would suggest not cutting your banana bread until the banana bread is completely cooled (after at least 2 hours on the cooling rack).

• Be aware that you will probably not see many nice white chips inside the banana bread because white chocolate melts very easily. You will taste the delicious white chocolate flavor but there may be very few recognizable chips inside the bread. This is another reason that you should consider adding some white chocolate chips to the top of the banana bread after it has been fully cooked (so it is easily recognizable as white chocolate dessert).
• For the best results, you should stick to natural unsweetened cocoa powder (which is used mainly for baking). Do not use hot chocolate powder.

• Use RIPE bananas for improved taste. Ripe bananas are soft and the exterior peel is usually yellow with small black & brown spots. Hard yellow/green(ish) bananas are too starchy and have less banana flavor.
• Make sure to use 3 large bananas (not 3 medium bananas). Otherwise, the banana bread might turn out to be a little dry.
• For the most consistent & best results, you should use a measuring cup and measure out EXACTLY 1 1/2 cups of mashed bananas. This will help to prevent your banana bread from being too dry or too wet. Given the variability in banana sizes, you are more likely to have problems if you use 3 random bananas (as you might be adding too much or too little liquid) versus using exactly 1 1/2 cups of mashed bananas.
• FYI – 3 medium-sized bananas equal roughly 1 to 1 1/4 cups of mashed bananas and 3 large-sized bananas equal roughly 1 1/3 to 1 2/3 cups of mashed bananas. Of course, banana sizes can vary greatly… and my version of medium and large-sized bananas may differ from yours!

• Consider “greasing” your bread pan with butter (even if it is non-stick) because the chocolate chips may stick to the bread pan after melting during the baking process. Melted chocolate chips can sometimes make it difficult to get the banana bread out of the bread pan without breaking (unless the bread pan has been greased with butter). When greasing the pan, please give extra attention to the bottom of the bread pan (which is hard to reach with a silicon spatula).
• Baking parchment paper is probably the best solution to prevent sticking (especially if you are using really sticky ingredients such as chocolate chips or fresh cranberries). It also allows you to lift the banana bread out of the pan without disturbing the top of the banana bread… in case you have added any special ingredients (such as chopped nuts or chocolate chips) to the top of the banana bread.
• FYI – Baking parchment paper is NOT regular paper. It is a specialty paper designed for use with baking.

• This doesn’t happen often but if the top of the banana bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a toothpick into the top of the bread and see if any batter sticks to the toothpick. If batter is sticking to the toothpick then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 2 or 3 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 2 or 3 minutes, remove the bread pan and test the banana bread again with a tooth pick.
• Instead of the “toothpick test”, some people (including me) like to use a digital bread thermometer to test if their banana bread is fully baked. Generally, a “quick bread” (e.g. banana bread or pumpkin bread) is done when the internal temperature reaches 200 to 205 degrees F. Just make sure to measure the temperature in the center of the loaf for the most accurate reading.

• If you have a problem with a banana bread recipe, please make sure that you are following the recipe exactly (e.g. using the correct oven temperature), using the correct amounts of ingredients (e.g. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (e.g. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
• In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your banana bread.
• For more easy banana bread recipes (e.g. blueberry, eggless, cranberry or chocolate chip), please visit Bread Dad’s main Banana Bread Recipes section.

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Want more Bread Dad recipes? Check out these sections:

1. Bread Machine Recipes – 90+ recipes such as banana bread, sourdough bread, pizza dough, cinnamon raisin bread, etc.
2. Bread Recipes – French bread, buttermilk bread, bagels, Italian bread, etc.
3. Banana Bread Recipes – 60+ recipes such as banana nut bread, eggless banana bread, blueberry banana bread, etc.
4. Quick Bread Recipes – Recipes using baking soda such as pumpkin bread, cranberry bread, gingerbread, etc.
5. Muffin Recipes – Muffins are delicious “mini” versions of banana breads & quick breads!

Reference Sources

1. Wikipedia, Banana Bread
2. Wikipedia, Types of Chocolate
3. Wikipedia, White Chocolate

Related Recipes

1. Banana Nut Bread
2. Eggless Banana Bread
3. No Butter Banana Bread
4. Bread Machine Banana Bread

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